Masa is a traditional rice cake commonly enjoyed for breakfast, as a snack, or alongside spicy sauces and soups, and is popularly known as ‘Waina’ in most Northern Nigerian communities.
This simple guide shows you how to easily make soft, fluffy Masa at home, using these ingredients.
What You Need
• 2 cups of rice (Tuwo rice)
• ½–1 cup cooked rice
• 1 teaspoon yeast
• 1–2 tablespoons sugar
• ½ teaspoon salt
• Vegeta Onion (1 cup)
• Water (1½ cup)
• Vegetable oil for greasing the pan
Preparation
Step 1: Soak the Rice
Wash the raw rice thoroughly and soak in water for about 2–3 hours.
Soaking softens the grains and makes them easier to blend.
Step 2: Blend the Rice
Strain the soaked rice thoroughly, then combine it with the cooked rice and Vegeta onion, and blend everything together.
Add water gradually until you get a smooth, thick batter.
The cooked rice helps give the Masa a softer, spongier texture.
Step 3: Add the Yeast and Allow It to Rise
Add the yeast, sugar and salt to the batter and mix thoroughly.
Cover the bowl and set it aside in a warm spot for 2 to 3 hours, allowing the batter to ferment and rise until it becomes bubbly, light, and slightly airy.
This helps develop Masa's light texture and mild tangy flavour.
Step 4: Prepare Your Masa Pan
Place your Masa pan over medium heat and lightly grease each mould with vegetable oil.
Step 5: Cook the Masa
Stir the batter gently, then pour it into the moulds, filling each one about three-quarters full.
Allow the Masa to cook for about 2–3 minutes, or until the bottom becomes golden and the top is almost set.
Carefully turn each one and cook the other side for another couple of minutes.
Step 6: Serve Hot
Remove the Masa from the pan and serve while warm.
Enjoy it with Yaji, spicy pepper sauce or Miyan Taushe.
Pro Tips
• Blend until smooth: A smooth batter helps give your Masa a better texture.
• Don't skip fermentation: The yeast and resting time help create the airy, spongy texture.
• Don't make the batter too watery: Aim for a thick, smooth batter rather than a runny mixture.
• Use medium heat: Excessively high heat can brown the outside too quickly while leaving the inside undercooked.
• Serve fresh: Masa is best enjoyed warm and freshly cooked.
Whether you are eating masa for the first time or making it again, you will love this recipe.
What do you like to eat yours with?
Yaji, Miyan Taushe, or something else?
Tell us in the comments
